Paul John Single Malt gets its peat right from the Scottish regions of Islay and Aberdeen.
Some of these give a more “woody” taste and the others give a more "medicinal" taste, some are light while others are heavily smoky. Peat is different in different parts of Scotland and hence the source of the peat greatly influences the flavour of the whisky. The smoke that has been absorbed is then carried through the entire whisky making process and right in to your glass. The level of smoky flavour is controlled by the length of time that the barley is exposed to the smoke, the amount of smoke produced and the type of peat used. Peat is so tightly compacted and dense that it burns for a long time and with consistent heat and acrid smoke which is absorbed by the malted barley. The damp malt is dried over a peat heated fire in a kiln. Similar to coal, these briquettes contain the energy of the dead plants. The water drains off the peat very fast and turns the soft slices into hard briquettes. Peat is cut in small slices and piled up into small pyramids for drying. Historically peat was used as a form of fuel especially in the whisky industry. These peat layers have been formed over a period of 1000 to 5000 years can be up to several meters thick. Large parts of Scotland are covered with peat bogs. Peat is earth that consists of grasses, moss, tree roots, dead animals and soil that has become tightly compacted over thousands of years. Peat is unique to the Scottish Isles and is the ingredient in the Whisky making process that gives it a unique woody, burnt and smoky flavour. Paul John, The Great Indian Single Malt presents 3 expressions with unique peated notes.